2023 Author: Cody Thornton | [email protected]. Last modified: 2023-05-24 11:20
Whatever the appropriate definition, "restaurant-lounge", "very Italian and super Bolognese", "the concept that does not give up tortellini", the wait is over, in a few minutes Bruno Barbieri debuts in his Bologna (he was born nearby, in Medicina), with the new Fourghetti restaurant.
Yes, because the chef of the 7 Michelin stars in three different restaurants spent 15 years in the legendary kitchens of Trigabolo in Argenta (Ferrara), 7 at the Locanda Solarola in Castel Guelfo, 40 minutes by car from the Emilian capital, 10 at the Arquade in Villa del Quar, a luxury hotel in Verona, a few months at Cotidie in London, but has never worked in Bologna before.
Much less in one of his restaurants, although Fourghetti is actually a company with the entrepreneur Silvia Belluzzi.
Via Murri, where the local institution is located when it was the Traturi dal Sterlein, known to the Bolognese since the seventies with the Italianized name of Sterlino - is in turmoil: one waits, one peeks, one wonders.
In particular on the meaning of that name: Fourghetti.
A combination of words and languages that intends to recall both the English verb "Forget" (an invitation for the guest to forget everything that is out there thanks to good food), and the convivial and this time all Italian expression "let's make ourselves 4 spaghetti".
Bologna therefore hosts the parent company, as well as the place where the staff will be trained (which also includes Maradona, competitor of the last Masterchef) led by Daniele Simonetti, executive chef of the restaurant, already with Barbieri in the London experience, later sent to the various international branches which should include in the plans Barcelona And New York.
From the menu it has been leaked that the true tradition of Bolognese houses will not be missing, with the inevitable tortellini, tagliatelle or imperial soup, but there will be frequent forays into the kitchens of the world, in particular Lebanese and Israeli, and the wide use of aromatic herbs and flowers.
The idea is that Fourghetti is like a real home, where you can arrive at any time of day, even after 10pm, which is not common in Bologna, even if only for an aperitif in the internal garden, sure to find the right welcome thanks to the live cooking done at the counter, a bit like in the United States.